7/11/2018 3 Comments تبولة الكينواالمقادير
- الماء : كوبان - كينوا : كوب - ملح : ربع ملعقة صغيرة - زيت الزيتون : ربع كوب - عصير الليمون : ربع كوب - بندورة : 3 حبات (مفرومة ناعم) - خيار : 1 حبة (مفروم ناعم) - البصل الأخضر : 2 عود (مفروم) - الجزر : 2 حبة (مبشور) - بقدونس : كوب (مفروم) طريقة التحضير 1. ضع الماء في قدر على النار حتى يغلي ثم أضيف الكينوا ورشة ملح وغطي القدر واتركه على النار لمدة 15 دقيقة حتى تنضج وينشف الماء. 2. أزيل القدر عن النار وحرك بخفة بواسطة الشوكة واترك الكينوا حتى تبرد. 3. اخلط زيت الزيتون والملح وعصير الليمون. 4. في وعاء عميق اخلط الطماطم والخيار والجزر والبصل الأخضر والبقدونس. 5. أضيف الكينوا وزيت الزيتون وعصير الليمون واخلط حتى تتمازج المكونات.
3 Comments
5/11/2013 0 Comments Cesar Chicken SaladIngredients 4 thick slices crusty white bread 3 tbsp olive oil 2 skinless, boneless chicken breasts 1 Romaine lettuce, leaves separated For the dressing 1 garlic clove 2 anchovies Parmesan cheese for grating and shaving 5 tbsp mayonnaise 1 tbsp white wine vinegar 1 boiled egg Heat oven to 200C Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly. Rub chicken breasts with remaining oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear. Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt – Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away Bon apetit :-) 16/10/2012 0 Comments Tabouleh3/4 cup burghul wheat
2 cups warm water 2 cups chopped parsley 3/4 cup chopped mint 1/2 cup sliced green onions 1/4 cup olive oil 3 tablespoon lemon juice 2 diced tomatoes 2 teaspoons salt 1 teaspoon pepper Soak the burghul wheat in the warm water for 1/2 hour, or until it is soft. When the burghul wheat is soft, squeeze out any excess water. In a large bowl, combine the burghul wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper. Refrigerate for 1/2 hour before serving. 15/10/2012 0 Comments Fattouch2 teaspoons minced garlic
1 teaspoon salt 1 teaspoon pepper 1/2 cup chopped mint 1/2 cup lemon juice 3/4 cup olive oil 1 loaf flatbread 6 leaves romaine lettuce, torn into 1 inch pieces 1 diced cucumber 2 diced tomatoes 1/2 cup sliced green onions 1/2 cup diced bell pepper 1/2 cup chickpeas In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour. Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy. Break the toasted bread into 1 inch pieces. In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas. Drizzle the dressing mixture over the salad, toss it together, and serve at once. |